Dutch Sauce

Four yolks of raw eggs, two ounces of fresh butter, half a gill
of cream, a very small quantity of
nutmeg, pepper, and salt, and a teaspoonful of elder vinegar:-
having put the foregoing
ingredients into a small stewpan, place it within another stewpan
of rather larger size, containing
half a pint of hot water, and then, after placing the sauce in
its bath over the fire, proceed to
work it swiftly, either with a wire whisk or small wooden spoon,
until it begins to thicken and
present a rich, smooth, creamy appearance.

Great care must be taken
to prevent this sauce
from curdling and becoming decomposed, which may be prevented
by not stirring it over too
fierce a fire.

If, however, this accident should occur, by adding
either two more yolks, or a
spoonful of white sauce, it will be remedied.

Note. Dutch sauce may also be flavoured with either of the
following vinegars :-tarragon,
chilli, shalot, ravigotte, anchovy, or fine herbs. These vinegars
are to be obtained in perfection
only at Crosse and. Blackwell's, Soho-square.